Caesar Salad
 
							 
Below are two recipes for Caesar Salad - the first
								traditional and the second a vegan version.

Traditional
							 
- 1 head Romaine lettuce, broken in pieces
- homemade croutons
							 - French or Italian bread, diced and cooked in olive oil and sprinkled with
							 grated parmesan just after removing from heat
- 1/2 cup freshly grated
							 parmesan cheese
- 1/4 cup chopped parsley
For
							 the dressing:

- 2 tbsp olive oil
- 2 tbsp vegetable
							 oil
- 1 tbsp vinegar
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp
							 each of sugar, pepper, dry mustard and tarragon (optional)
- 1 raw egg
-
							 1/2 tsp vegetarian Worcestershire sauce
- a dash of Tobasco sauce
- 1 tsp
							 parsley
- 1 chopped shallot (or garlic if you
							 prefer)

Whisk together and mix with the lettuce. Top with
							 the croutons, and add a 1/2 cup freshly grated parmesan cheese and 1/4 cup
							 chopped parsley. Serves 4. 

Vegan
- 1 head Romaine
							 lettuce, broken in pieces
- homemade croutons - French or Italian bread,
							 diced and cooked in olive oil and sprinkled with soy or rice parm just after
							 removing from heat
- 1/2 cup rice or soy parm
- 1/4 cup chopped
							 parsley

For the dressing:
In a blender mix:
- 1 soft avocado 
-
							 3 tbs vegetable oil (more to make the dressing lighter)
- 2 tbs olive
							 oil
- 1 tbs vinegar
- 1/2 tbs lemon juice
- 1/2 tsp salt
- 1/4 tsp
							 each of sugar, pepper, dry mustard and tarragon (optional)
- dash of Tobasco
							 sauce
- 1/2 tsp vegetarian Worcestershire sauce
- 1 tsp parsley
- 1
							 chopped shallot (or garlic if you prefer)

 Mix with the lettuce.Top with
							 the croutons, and add a 1/2 cup soy or rice parm and 1/4 cup chopped parsley.
							 (Note: if you make the dressing ahead, leave it in the blender to be mixed
							 again just before adding to the lettuce.) Serves 4.